Sheet pan dinners are all the rage, but it works just as well for preparing breakfast — especially for a crowd.

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Sheet pan dinners are all the rage. Simple to prepare, little monitoring during the cooking process, and easy cleanup. What could be better?

Often referred to as the most important meal of the day, a healthy breakfast gives you the energy to get your day started and provides important vitamins and minerals your body needs.

Breakfast literally means "to break the fast." After eight or more hours without food, the body is essentially a cold furnace that needs to be lit. Breakfast kicks the brain into gear and keeps adults and kids alert throughout the morning.



I must admit, I never thought about cooking hash browns in the oven, but it works really well. The hash browns were crispy and golden brown, and the onion and green pepper were perfectly cooked. For more even cooking, give the hash browns a stir halfway through the cooking time.

Most sheet pan breakfast recipes that I came across included several strips of bacon. In an effort cut back on saturated fat and sodium while still incorporating a bacon flavor, we tossed in a small amount of real bacon bits.

Sometimes referred to as a half-sheet pan or rimmed baking sheet, sheet pans that most home cooks have measure 18-by-13-inches with a 1-inch rim. Heavy-gauge aluminum or stainless steel pans are preferred because they can withstand high temperatures without warping during cooking. And, since I’m usually using some type of metal spatula or serving utensil on my sheet pans, I prefer ones without a nonstick coating.

The trickiest thing about today’s recipe is timing the doneness of the eggs. Once each raw egg is gently placed in its hash brown nest, return the sheet pan to the oven and continue baking 5 to 6 minutes. If you prefer a sunny-side up egg, use a shorter baking time. If you prefer a harder cooked egg, add an additional 1 to 2 minutes baking time.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920

Lightly coat a sheet pan with cooking spray. Place frozen hash browns, onion and green pepper on sheet pan and generously spray vegetables with cooking spray, tossing and spraying so that vegetables are well coated. Season with garlic powder and onion powder and toss.

Place hash browns in oven and bake 40 to 50 minutes, depending on preferred crispiness. Remove from oven, stir in bacon bits and create 6 hash brown nests. Gently crack open an egg (leaving the yolk intact) and slowly pour it onto the hash brown nest (one egg per nest).

Return sheet pan to oven and continue baking 5 to 6 minutes. If you prefer a sunny-side up egg, use a shorter baking time. If you prefer a harder cooked egg, add an additional 1 to 2 minutes baking time. Remove from oven, season with salt and pepper, garnish with chives, and serve.

410 Stainless Steel Sheet & Plate

180 calories (30% from fat), 6 grams fat (2 gram sat. fat, 0 grams trans fat), 21 grams carbohydrates, 11 grams protein, 321 mg sodium, 189 mg cholesterol, 38 mg calcium, 2 grams fiber. Food exchanges: 1½ starch, 1 meat.

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